Tomato Bruschetta
I’ve always got a bowl of tomato bruschetta in my fridge because it’s extremely versatile and can be enjoyed a number of ways: traditionally – on top of bread, or with fresh farm eggs and potatoes for breakfast, and later on easily turned into a delicious pasta sauce. Personally, I like it “day-old” and on top of some fresh toasted baguette slices.
Servings: 2
- 3 Organic Roma Tomatoes
- ½ ½ Organic Garlic Clove (Minced)
- ¼ Organic Red Onion (Small, finely chopped)
- 2-3 Fresh Organic Basil Leaves
- ½ tbsp Organic Balsamic Vinegar (or Red Wine Vinegar)
- 1 tbsp Organic Extra Virgin Olive Oil
- 4 pinches Oregano
- Salt to Taste
Chop your produce and add to a medium bowl. The roma tomatoes should be chopped into 1cm cubes (approximately), the garlic clove is finely minced and the onion is finely chopped. Usually, I either rip the basil leaves into pieces – or I loosely chop it.
Add the balsamic vinegar, olive oil, oregano, salt and mix!
Optional: I prefer to keep in fridge overnight to allow the flavours to really soak into the bruschetta.